Marinated stuffed cherry peppers are a quintessential antipasto. Seasoning the olive oil kicks it up a notch from a basic appetizer to a showstopper.
Prep Time::30 mins
Additional Time:: 5 hrs
Total Time:: 5 hrs 30 mins
Servings::10
Ingredients
10 cherry peppers
1 (7 ounce) package mozzarella cheese
5 slices prosciutto
2 cups olive oil
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
Directions
Cut a circle, at an inward angle, around pepper stems. Remove tops; scoop out seeds and membranes, like a tiny pumpkin.
Cut mozzarella into thumbnail-sized cubes, varying sizes slightly to fit each pepper. Cut prosciutto slices in half; wrap around mozzarella cubes. Stuff into pepper openings.
Add olive oil to a jar or lidded container. Whisk in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and pepper flakes to combine.
Add peppers to oil mixture; seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.
Cook's Note:
If using jarred peppers, rinse thoroughly under water and then let soak in warm water for 30 minutes before coring.
Editor's Note:
Nutrition data for this recipe includes a full package of mozzarella.